Pour 200ml coconut milk, garlic, soy sauce and lime juice into a resealable plastic bag. Shake thoroughly. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade and refrigerate at least 3 hours.
Preheat oven to 200 C / Gas 6. Line a baking tray with foil and grease with olive oil.
Place the desiccated coconut into a liquidiser or food processor and pulse several times until the coconut is ground. Mix it with breadcrumbs, salt and black pepper in a bowl. Place the flour into a second bowl and the egg into a third shallow bowl.
Shake excess marinade from chicken strips and dip them into the flour to thoroughly coat; then dip into egg and finally into the coconut crumb mixture.
Place the coated strips onto the prepared baking tray. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
Mix the remaining coconut milk and mayonnaise in a small saucepan. Bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Are Japanese-style breadcrumbs and can be purchased in Chinese/Oriental speciality shops or online. If unavailable, use ordinary dry breadcrumbs.